Lamb-bahs To Die For
In case you can’t tell, lamb is my new thing. As a long-time vegetarian and often reluctant meat eater, no one is more surprised than me by these developments. But, lamb is undeniably damn good. There are no two ways about it.
Whole Food carries these little ground lamb packets that are about 2/3 of a pound which is the perfect amount for two medium-sized juicy lamb burgers.
As a side story… when I was learning to talk as a baby, I has some problems pronouncing a few words correctly. Most notably, I pronounced hamburgers as “ham-bahs.” So now I’ve got a new word in my vocabulary… Lamb-bahs. Sign me up!
Lamb-Bahs with Yellow Tomato Herb Salsa and Roasted Red Peppers
Recipe from Nadia Frigeri
Serves 6
1.5 pounds ground lamb (don’t buy from Ralphs or Vons… go to a specialty market!)
2 green onions, finely chopped (white and pale green parts only)
1-2 T chopped fresh mint leaves
2 garlic cloves, crushed and chopped
1 T chopped fresh parsley leaves
salt and freshly ground pepper
6 Panini rolls
olive oil
1 large garlic clove, peeled
2 roasted bell peppers, peeled and cut into strips
1. In a medium bowl, combine the ground lamb, onions, mint, garlic, and parsley. Mix the ingredients, season with salt and pepper and mix to blend. Form six hamburger patties.
2. I cooked the burgers under the broiler on high for about 10 minutes (flipping once and checking for doneness often). Nadia suggests using a panini grill and cooking them for 4 minutes. They’d also be good on the BBQ, don’t you think? Anyway, remove from heat and keep warm while you do the next step.
3. Cut bread rolls into halves, brush with oil and grill until golden. Remove from grill and rub with garlic. Top six roll halves with lamb burgers and bell peppers and serve with Yellow Tomato Salsa (recipe follows).
Yellow Tomato Salsa
3 medium yellow tomatoes, peeled, seeded, and chopped (peeling is optional)
1/3 cup chopped green onions (white and pale green parts only) or shallots
2 T chopped fresh parsley
1 T chopped fresh oregano or 1 t dried
salt and a pinch of cayenne
2-3 garlic cloves, peeled and crushed
1. Combine salsa ingredients in a medium bowl. Toss well and set aside to marinade 10-15 minutes or longer if possible
With Avain Flu scaring the shit out of me, Lamb have been my meat fo choice pst few weekss, or has it run into months???
Comment by Tony-Bachelor cooking — March 25, 2006 @ 12:31 pm
I’ve never had lamb burgers before. I love how you’re getting into lamb after being somewhat of a vegetarian. Despite what some people thing, meat is good for you (in moderation and lean cuts, of course). That salsa sounds great. I’m addicted to eating my burgers with different kinds of homemade salsas.
Comment by Kady — March 25, 2006 @ 12:31 pm
As soon as it stops raining, this is so-ooooo going to go on a Saturday night menu. Yum! Thanks for sharing Beth.
Comment by Dolores — March 25, 2006 @ 12:35 pm
I’ve tried a lot of lamb recipes this past winter, except lamb burgers. Now it’s on my list. Thanks.
Comment by Cathy — March 25, 2006 @ 5:38 pm